Lobster Macaroni & Chesse
provided by Chef John Stritzinger of Del Frisco's Restaurant
INGREDIENTS
Pasta, Cooked (Elbow works best, but experiment) 8 oz.
Basic Cream Sauce, Heated (If you have a favorite use it) 6 oz.
Lobster Meat, Claw & Knuckles 2 OZ.
Asiago Cheese, Shredded
(Again, this is one you can experiment with also) 2 oz
Parmesan Cheese, Grated 1 oz
Bread Crumb Topping 2 TBSP
PREPARATION INSTRUCTIONS:
Heat basic cream sauce in a saucepan, and then add chopped lobster meat and heat.
Drop pasta in boiling water to heat then strain off water completely then add pasta to heated cheese sauce and toss to combine.
Once macaroni and cheese is mixed properly transfer to a Rarebit dish and pile elbows without pressing down to much.
Sprinkle breadcrumb topping evenly over entire surface of macaroni and cheese and bake in 400-degree oven for 6 minutes or until topping is golden brown.
Once macaroni is ready transfer macaroni and cheese to an oval under liner and serve.
